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Prep Time: 45 Minutes Cook Time: 180 Minutes |
Ready In: 225 Minutes Servings: 12 |
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This is from Art Smith's cookbook, Kitchenlife. Great chili, and I highly recommend the book. This chili freezes beautifully - one recipe fills two gallon size freezer bags. Ingredients:
2 tablespoons olive oil |
6 lbs beef chuck, cut into 1 . 5 inch cubes |
salt and pepper |
2 medium onions, chopped |
2 green peppers, chopped |
2 jalapenos, finely chopped |
6 garlic cloves, finely chopped |
2 tablespoons chili powder |
1 tablespoon ground cumin |
1 tablespoon dried oregano |
1 (14 1/2 ounce) can diced tomatoes |
1 (14 1/2 ounce) can reduced-sodium beef broth |
1 (12 ounce) bottle lager beer |
4 cups cooked pinto beans (optional) or 4 cups canned pinto beans (optional) or 4 cups canned kidney beans (optional) |
1/4 cup yellow cornmeal |
1 ounce unsweetened chocolate, finely chopped |
Directions:
1. Heat the oil in a large dutch oven over high heat. Season beef with salt and pepper and brown beef in batches, without crowding pot. Transfer browned beef to bowl or platter.
2. Add onions, green peppers and jalapenos to pot and cook, stirring often, until soft, about 5 minutes.
3. Add garlic to pot and cook veggies one minute more.
4. Sprinkle veggies with chili powder, cumin and oregeno. Stir weel.
5. Return beef and any juices to pot. Stir in tomatoes with their juice, broth and beer.
6. Bring to a boil. Reduce heat to medium-low and cover pot. Simmer until meat is tender, about 2 hours.
7. Remove from heat and let cool a few minutes. Skim off surface fat. Stir in cooked beans, if desired.
8. Remove one cup of chili liquid and mix well with cornmeal. Stir the cornmeal paste into pot along with chocolate. Cook until thickens slightly, about 5 more minutes.
9. Serve with sour cream, shredded cheddar and chopped green onions, if desired.
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